Paratha
Although it's commonly served for breakfast, lunch, and dinner, paratha is especially famous as an accompaniment to curries and other savory dishes. It's made using a variety of flours, ranging from wheat flour to rice flour, and is usually filled with vegetables, spices, and herbs like coriander, cumin, and fenugreek. Objectively speaking, paratha is a simple flatbread that packs a powerful flavor.
But what makes this dish so exciting and delectable? Paratha can be enjoyed in its most basic form, though some cooks like to elevate it even more by adding in various fillings. From potatoes to paneer, minced meat, and even corn, there's no limit to the type of filling you can put in your paratha. Some cooks even combine multiple ingredients together, such as potato and spinach, to create intriguing combinations of flavors.
The cooking process itself is quite delightful. The dough for paratha is kneaded, rolled out into small circles, and then fried on both sides. The result is a crunchy, golden-brown flatbread that not only looks good but also smells fragrant and tastes delicious. If you’re looking for a unique way to enjoy your meal, then paratha is definitely worth trying.
In conclusion, paratha is a versatile and scrumptious flatbread that has been tantalizing the tastebuds of Indians for centuries. Whether you prefer it plain or with various fillings, this dish is sure to make your meals more interesting and satisfying. So if you haven't tried it yet, now is the perfect time to indulge in the marvelous flavors of paratha.
Paratha recipes
Amazing Paratha recipes sourced from the web.
The origin of Paratha
Paratha is a type of Indian flatbread that has been enjoyed for centuries. It is made from whole wheat flour, oil and water and is usually cooked on a hot griddle called a tawa. The name Paratha is derived from the Sanskrit word 'pratikha', which means ‘layers’.
Paratha has a long, varied history, with its origin story rooted in North India, as early as the 16th century. According to legend, it was first created by a team of royal chefs looking to create a dish that would be best suited to their king’s gastronomic finickiness. They mixed flour, oil, and water together and rolled it out into thin layers, giving it its signature flaky texture.
This paratha was served at the royal tables of Mughal kings and quickly spread around India and beyond. As it travelled and evolved, different regions adopted the dish and added their own unique flavours and ingredients, ranging from vegetables to spices, to dairy products. Today, paratha can be found in many cuisines around the world, such as Nepalese, Pakistani, Bengali, and Sri Lankan.
The dish has changed over the years and can now be found with stuffing. Stuffed parathas are filled with a variety of ingredients, from potatoes, cumin, onions, garlic, and chilli, to cottage cheese and spinach. Each variation gives the paratha a unique taste and texture, making it a flexible, versatile dish that can be eaten for breakfast, lunch, or dinner.
Paratha has come a long way since its inception centuries ago. From being devoured at the royal tables of Mughal kings to being included in modern day meal plans, the dish has gone through various iterations and permutations. Its layered nature, adaptability and scrumptiousness have seen the paratha reign astride one of Indian cuisine's most beloved dishes.
Types of Paratha
Parathas are one of the most iconic and beloved Indian dishes. They are hearty flatbreads that can be made from almost any type of dough, filled with virtually any kind of stuffing, and fried or baked. These versatile and delectable treats have become a staple of Indian cuisine and are enjoyed all over the world.
The classic paratha is made with whole wheat flour dough and filled with mashed potatoes, onions, chillies, and spices. This variation is typically eaten as an accompaniment to curries or other savory dishes and is usually served with yogurt or chutney. Other versions of this classic dish can also be made with all-purpose flour, white wheat flour, or even chickpea flour.
For something a bit sweeter, you can make parathas using semolina flour, which is combined with ghee, sugar, and often cardamom and crushed nuts. This sweet version can be eaten as a dessert or as a snack.
If you’re looking for a more savory option, you can also try aloo parathas. These flatbreads feature mashed potatoes mixed with ginger, garlic, chilli, cumin, coriander and other aromatic spices. This vegetarian-friendly delicacy pairs nicely with yogurt-based or tomato-based sauces.
Finally, for a truly indulgent treat, you can make mughlai parathas. These rich and decadent creations are stuffed with a combination of ground beef, lamb, or chicken, along with yoghurt, cream, grated cheese, and aromatic spices. They’re usually pan-fried in ghee, giving them a crispy exterior and a soft, savory filling.
No matter which type of paratha you choose, you’ll be sure to experience a truly delicious meal. Whether you’re in the mood for something savory, sweet, or spicy, there’s a paratha recipe out there perfect for your needs.